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Tuesday, February 15, 2011

Homemade tomato sauce is my favorite and most often used recipe. I know it's already been featured on my blog, but it was one of my first posts back in July when I started blogging. Since then, I've added step by step pictures and thought this was a recipe that deserved a remake!

Since making this recipe for the first time, I vowed to never buy tomato sauce out of a jar again. For those of you that do, there's nothing wrong with it, but after making it homemade and seeing how easy, inexpensive, and delicious it is- I just couldn't turn back!

This recipe is a healthier alternative to jarred sauce because you're controlling the ingredients. No preservatives or additives in this recipe!

Not only is it good for you, but the simmer process creates an amazing aroma in the house that brings a wonderful warm feeling that I welcome with open arms during these cold winter days.

My intention in starting my blog was finding recipes that create a cozy, "homey" atmosphere in the house my husband and I had moved into. This recipe is the epitome of those emotions I love to evoke through cooking. A large pot of homemade tomato sauce simmering on the stove for hours on a Sunday afternoon feels just like home.

Made up of fresh, simple, and pantry staple items, this recipe is in constant rotation in my kitchen!

Recipe Tips

Make a pot and separate them into various sized Tupperware containers to freeze for later. Make sure to store your sauce in a few small, 1 cup containers to use for those nights you're looking to make a quick meal for 1. Also, freeze some in a 1 quart container for a night you're in the mood to make lasagna or baked ziti!

To defrost, just run some hot water over your container. Once your sauce loosens from the Tupperware, transfer it to a small pot. Heat on medium/low until your sauce is back to the liquid form and is warm enough to serve (about 15 minutes)

If you want to speed this recipe up, simmer for less time. The longer you simmer the more the flavors infuse together, but if you're stretched on time your sauce will still be delicious!

Start with roughly chopping your onion and mincing your garlic:

Heat 2 tablespoons of olive oil in a large stock pot and saute your onions and garlic over medium/high heat until translucent, about 5-8 minutes:

Then remove the lid from your tomato cans:

Add all of your ingredients to the stock pot: tomatoes, basil, oregano, sugar, salt, and pepper:

Mix until combined. Raise your temperature to high/medium to bring to a boil. Then lower your heat to low/medium to cook at a low simmer for 1 hour:

Then using a hand blender, puree your sauce:

Until your sauce is smooth and no longer chunky. If you like a chunkier sauce, puree until you've reached your desired consistency:

Start with roughly chopping your onion and mincing your garlic. Heat 2 tablespoons of olive oil in a large stock pot and saute your onions and garlic over medium/high heat until translucent, about 5-8 minutes. Then remove the lid from your tomato cans. Add all of your ingredients to the stock pot: tomatoes, basil, oregano, sugar, salt, and pepper. Mix until combined. Raise your temperature to high/medium to bring to a boil. Then lower your heat to low/medium to cook at a low simmer for 1 hour. Then using a hand blender, puree your sauce. Until your sauce is smooth and no longer chunky. If you like a chunkier sauce, puree until you've reached your desired consistency. Continue to simmer for another 20-30 minutes then serve with spaghetti or use in any dish!